Kitchen Equipment and Utensils
Pots and Pans
One each: Small (8”) medium (10-12”) and large (14”) size aluminum frying pans
One non-stick skillet, oven-safe up to 400°
One Dutch oven (large pot)
One each: Small (2 quart) and medium (4 quart) size saucepans
Optional: Sauté pan (frying pan with higher sides), wok and grill pan.
2-3 non-stick cookie sheets
1-2 jelly roll pans (higher sides)
Medium and large baking dishes
Large roasting pan with rack
Large braising dish with lid (enamel-covered pot like LeCreuset).
Utensils and Miscellaneous Equipment
Knives: Good quality chef’s knife (10”), serrated knife, paring knives and sharpener.
Cooking spatulas and fish turner (vented spatula for delicate items)
Plastic and wooden mixing spoons
Varying sizes of non-porous cutting boards
Varying sizes of whisks
Varying sizes of mixing bowls
Liquid and dry ingredient measuring cups
Potato peeler and masher
Meat thermometer and meat tenderizer
Aluminum foil, parchment paper and plastic wrap